It's just a matter of how clear you want your wort to be. I find that going for a clear wort to begin with by doing a proper vorlauf, skimming hot break and leaving cold break/hop particles behind in the kettle, I can turn my beers around a lot faster since there are less undesirable flavors that need to meld and mellow.
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: sLambic II, Flanders Red II
Primary: Fat Man Porter, Orange Blossom Mead, sLambic I
Secondary: Flanders Red I
Kegged: 3 different ciders, Janet's Brown, Barrel-aged Stout, Hallertau Blanc Pale Ale
Bottled: Flanders Red I